These dreamy Chocolate Truffles look just as good as they taste!
Made from naturally creamy coconut milk and rich organic dark chocolate, this recipe is free from dairy and refined sugar and is suitable for vegans too.
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Makes 50 Truffles
- 300 ml Tinned coconut milk
- 450 g Dark chocolate (the darker the better)
- 3 tbsp Coconut oil
- 150 g Coconut palm sugar (adjust quantity according to how bitter your chocolate is)
- 2 tsp vanilla bean paste, or vanilla extract
- 2 tbsp Cacao powder
- 1 handful of toasted chopped hazelnuts (optional)
- 2 tablespoons cocoa powder (optional)
Heat the coconut milk over a gentle heat.
Chop the chocolate into thin shards with a sharp knife then put into a bowl with the coconut oil, the palm sugar and the vanilla.
Pour the coconut milk over the ingredients in the bowl and stir gently until the chocolate and coconut oil have melted and combined.
Cover the bowl with cling film and put in the fridge for 3-4 hours to harden up.
Put your chosen coatings in individual bowls. Scoop the truffle mixture a teaspoon at a time and quickly mould into balls in your hands. Roll in your chosen toppings. Chill until you want to eat them. Makes around 50 depending on how big you make them.
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